Wednesday, September 10, 2008

Container Gardening

You could say I have a green thumb when it comes to growing plants/flowers. In the past I have always planted in the ground around the house. Since moving from California to North Carolina I have figured out that the red clay really doesn't jive with my normal philosophy of dig a hole, toss a seed in or a potted plant from a home improvement store or a nursery in town, and water it. It takes alot more care and time that I can not get out of a normal day. Container gardens are great for that small space you have on a patio or if you live in a condo or townhouse.

So, I started looking into container gardening. There are so many ideas I would of never thought of. A pair of old boots, a pitcher that I got at a rummage sale or an old cookie jar that never has cookies in it anymore.

I read through this site and found it very helpful

This site also helps with great tips to getting your garden growing

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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